Hoppin' John

Directions

1. 1
   Wash the peas in a strainer, and soak them for 4 hours in ample fresh water.
2. 2
   When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides.
3. 3
   (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.)
4. 4
   Add onion, and cook until softened, about 5 minutes.
5. 5
   Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
6. 6
   Let mixture boil 10 minutes, and then add peas.
7. 7
   Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas).
8. 8
   In a bowl, lightly crush tomatoes, and add to pot.
9. 9
   Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
10. 10
    Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes.
11. 11
    If using hog jowl, remove from pot, and shred meat.
12. 12
    Fluff hoppin' John, and add shredded jowl.
13. 13
    Serve.